Name: Vegan Yule Log Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: British
Ingredients: 50g dairy-free margarine, melted, plus extra for the tin; 250ml soya milk; 2 tsp cider vinegar; 250g self-raising flour; 50g caster sugar; 1 tsp baking powder; 1 tbsp cocoa powder; 90g dairy-free margarine; 200g icing sugar; 1 tsp vanilla extract; 200g dark chocolate; 1½ tbsp brown sugar; 130g silken tofu; Mixed berries; Holly; Icing sugar for dusting

Ingredients

50g dairy-free margarine, melted, plus extra for the tin

250ml soya milk

2 tsp cider vinegar

250g self-raising flour

50g caster sugar, plus 2 tbsp

1 tsp baking powder

1 tbsp cocoa powder

90g dairy-free margarine

200g icing sugar

1 tsp vanilla extract

200g dark chocolate

1½ tbsp brown sugar

130g silken tofu

Mixed berries, holly or icing sugar, to decorate (optional)

Instructions

Step 1: Make the ganache by melting the dark chocolate and brown sugar together in a heatproof bowl set over gently simmering water. Make sure the bowl bottom does not touch the water. Allow to cool slightly.

Step 2: Beat the silken tofu in a medium bowl with an electric whisk until smooth. Add the melted chocolate mixture and continue beating for 1-2 minutes until thick and smooth. Set aside in a cool place.

Step 3: Preheat the oven to 180°C (160°C fan) or gas mark 4. Butter and line a 33 x 23cm Swiss roll tin with baking parchment.

Step 4: Mix the soya milk and cider vinegar together in a jug and set aside to thicken slightly.

Step 5: Whisk the self-raising flour, 50g caster sugar, baking powder, and cocoa powder in a bowl until well combined.

Step 6: Whisk the melted margarine into the milk mixture, then gradually add it to the dry ingredients, whisking continuously until smooth.

Step 7: Pour the batter into the prepared tin, smooth the surface, and bake for 20 minutes. Let the sponge cool in the tin for 5 minutes.

Step 8: Sprinkle 2 tablespoons of caster sugar over a large sheet of baking parchment. Carefully turn the warm sponge out onto the sugared parchment, then peel off the parchment lining the tin.

Step 9: Roll the sponge up from one short end using the sugared parchment to help. Cover with a tea towel and let it cool completely while rolled to prevent cracks.

Step 10: Make the icing by whisking 90g dairy-free margarine, icing sugar, and vanilla extract until pale and fluffy.

Step 11: Carefully unroll the cooled sponge, spread the icing over, leaving a 5cm border at one short end, then roll the sponge up again.

Step 12: Stir the ganache to loosen it, then spread evenly over the outside of the log. Use a fork to drag down the length of the log to create a bark-like texture.

Step 13: Chill the yule log in the refrigerator for 30 minutes before serving. Decorate with mixed berries, holly, or dust with icing sugar if desired.

Tips & Variations

Rolling the sponge while it’s still warm helps prevent large cracks in the log.

Use any plant-based milk if you prefer to soya milk, such as almond or oat milk.

For a nutty twist, add 50g finely chopped toasted nuts to the icing.

Decorate with edible flowers or vegan-friendly sprinkles for a festive look.

FAQs

Can I make this yule log gluten-free?

Yes, substitute the self-raising flour with a gluten-free self-raising flour blend. Make sure the blend contains xanthan gum or add a small amount to help with structure.

Can I prepare this dessert in advance?

Absolutely. The yule log can be made a day ahead and stored in the fridge, which allows the flavors to develop. Just decorate on the day of serving for the freshest look.